“Over the past 10 years, my life and career have taken off in directions I could never have hoped to anticipate, and it has been an amazing ride. Each new opportunity has brought a fresh set of challenges, and it has been exhilarating to overcome them and to continue to evolve and grow – as a chef, as a hospitality professional and as a person.”
Father, farmer, food and drink lover, restaurateur, James Beard Award winner, author and Iron Chef.
Those are just some of the many titles and accolades received by Chef Garces since opening his first restaurant in 2005.
A second-generation Latin American, Garces was born to Ecuadorian parents and raised in Chicago. His culinary passion was cultivated at a young age by his paternal grandmother, Mamita Amada, who taught him the Latin way of cooking. Today, Garces is still driven by those values and continues to embrace a wide array of influences.
After graduating from Kendall College’s School of Culinary Arts, Garces worked in top-rated professional kitchens from
Spain to New York City before moving to Philadelphia in 2001. He has since emerged as one of the nation’s leading chefs; owning and operating over a dozen restaurants, a thriving event/catering division and non-profit organization as well as a 40-acre organic farm in Bucks County, PA. Chef Garces is also the author of two cookbooks, The Latin Road Home and Latin Evolution.